Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1/2 cup sugar

  3. 1/2 cup dark corn syrup

  4. 2 large eggs, separated

  5. 2-1/2 cups all-purpose flour

  6. 1/4 cup butter

  7. 1/2 cup powdered sugar

  8. 3 Tablespoons dark corn syrup

  9. 3/4 cup finely chopped pecans

Instructions Jump to Ingredients ↑

  1. Preparation: Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour. Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans ; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside. Preheat oven to 375 F. Shape cookie dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls. Bake at 375 F for 6 minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets. Remove cookies to wire racks, and cool completely. Freeze up to 1 month, if desired. Yield: 4-1/2 dozen Recipe Source: " Classic Southern Desserts : All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More " (Oxmoor House) Reprinted with express written permission. Photo © 2010 Oxmoor House, licensed to, Inc.


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